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DIMODAN®
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- make softer crumb
- provides tolerance deviations in changing the parameters of the technological process
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- all types of bread, buns, rolls,
- extruded corn snacks,
- tortilla,
- Easter,
- potato products,
- caramel coloring, paste in gel form for driving
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- emulsion stabilizing free
- uniform dispersion of the fat in the aqueous phase
- regulation of fat the crystallization process
- stabilizing the finished product
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- butter / spread combined with fat 70-82%
- butter / spread combined with the reduced fat content of 50-60%,
- margarine for dough
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GRINDSTED® PGPR
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- providing a stable emulsion spreads with reduced fat content
- improved flow properties
- reducing the fat content to 10%
- reducing the cost
- preventing the formation of pores in the coating
- excellent water-binding properties to stabilize the water-in-oil emulsions.
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- low fat spreads containing 10-40%
- Chocolate, chocolate, ice cream glaze,
- emulsion for lubrication forms
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PRO 45 Grindsted
Emulsifier system and encapsulated calcium propionate
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- excellent antimicrobial effect
- term growth microbiological retention bread
- reducing the amount of yeast used with 15 to 25%
- increase fermentation tolerance
- reduce fermentation time
- core is softer
- the reduction of odor in comparison with standard calcium propionate
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- all types of bread, buns, rolls
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PS GRINDSTED®
Mixture of triglycerides
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- It prevents separation of oil products containing fats
- stabilizing liquid triglycerides
- forming a crystal structure,
- accelerate crystallization and increase product hardness
- workability in packaging briquettes to produce margarines and spreads
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- fat-containing fillings for confectionery,
- peanut butter,
- margarines, spreads
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Panodan® DATEM
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- improves the baked bread volume
increase dough stability
- improves the cutting of the dough
- ensure stability, regardless of the quality of the flour used
- provides stability to change the parameters of the technological process deviations.
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- Yeast bread, buns, rolls,
sponge cake, biscuits
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Trennaktiv B 110
Emulsions for lubricating forms DUBOR
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- and it is easy to apply evenly and maintain the horizontal and vertical surfaces;
- alone is sufficient to apply a thin layer to the smooth detachment of the baked products
- not form slag, which facilitates washing forms and devices;
- increase the life forms, trays, countertops and appliances;
- It is suitable for manual and mechanical application;
- easily remove the product from the mold has a beautiful appearance;
- low (0.7 to 1.0 kg per tonne of finished goods in the case of mechanical application);
- reduce costs for repair and maintenance of equipment;
- improve the sanitary condition of the production process;
- in the case of proper use of the resolving agent, to form protective film creates a fat, which increases the number of cooking cycles without grease forms again.
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- forms for bakery and confectionery,
- trays
- tops for baking
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SOLEC® Soy Lecithin
lecithin
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- growth of bakery products;
- improving crumb structure thereof;
- homogeneity of the dough, dough consistency and rheological characteristics (elasticity, stretch);
- stabilizing and modifying gluten;
- reducing the agglutination;
- Dough simplifying the processing by the apparatus;
- improves the processing of the dough and the dough detachment;
- reducing the viscosity of the kneaded dough;
- significant reduction in the percentage of defective products.
- adding lecithin simplifies the separation of the wafer forms, prevent caramelization of the apparatus of the wafers, reduces the consumption of fat, gives the product a golden tint, making wafer bright and crisp, making surface of the smooth, reduces the swelling of the wafers (the tumblers with ice), and Neapolitan ice cream does not taste “paper”.
- forming an elastic dough;
- improve friability dough;
- viscosity reducing leakage and threshold;
- extending the period of storage;
- prevents sticking;
- prevents moisture penetration;
- Lecithin retain great excess water in chocolate icing, thereby achieving a smooth chocolate and excellent palatability;
- adding lecithin to emulsify fat recipes candy syrup improved, contributing to obtain glossy plastic one product;
- improves the process of mixing, extruding structure
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- Baking all kinds of breads
- the waffle ice cream waffle sheets, wafers and wafer tubes.
- Crackers, biscuits
- Production chocolate glaze chocolate and chocolates
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